Mary Berry Pea and Mint Soup is a refreshing and vibrant dish, perfect for any season. It combines the natural sweetness of peas with the aromatic freshness of mint, creating a light yet satisfying soup. This simple recipe is quick to prepare, making it an ideal option for a starter or a light lunch.
Mary Berry Pea and Mint Soup
Mary Berry Pea and Mint Soup is a fresh and creamy soup that blends tender peas with mint for a refreshing twist. The bright green color and smooth texture make this soup both visually appealing and delicious. It’s a perfect choice for spring and summer meals but works just as well as a light appetizer during colder months.
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Why You Should Try This Recipe
- Quick and easy to prepare, with minimal ingredients.
- Perfect for a light and refreshing starter or lunch.
- The combination of peas and mint is both refreshing and aromatic.
- Naturally vegetarian and can easily be made vegan.
- Suitable for batch cooking and freezing.
- A bright and vibrant color makes it a visually appealing dish.
- Simple yet flavorful, ideal for any season.
Ingredients Needed to Make Mary Berry Pea and Mint Soup
- Frozen peas (500g): Provides the base for the soup with a naturally sweet flavor.
- Vegetable stock (1 liter): Forms the liquid base of the soup and enhances the flavor.
- Shallot or onion (1, finely chopped): Adds a mild, sweet flavor to the soup.
- Butter (25g): For sautéing the shallot and adding richness to the soup (optional for vegan).
- Fresh mint leaves (a small handful, chopped): Adds a refreshing, aromatic flavor.
- Salt and pepper: To taste.
- Double cream (optional, 100ml): For extra creaminess (use coconut milk or a dairy-free alternative for a vegan version).
- Lemon juice (1 tbsp): Adds brightness and balances the sweetness of the peas.
- Fresh mint sprigs (for garnish): To add a fresh, vibrant finish.
Equipment
- Large saucepan
- Hand blender or countertop blender
- Knife and cutting board
- Ladle
Instructions to Make Mary Berry Pea and Mint Soup
- Sauté the shallot: In a large saucepan, melt the butter over medium heat. Add the finely chopped shallot or onion and sauté for 3-5 minutes until softened but not browned.
- Add the peas and stock: Stir in the frozen peas and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes until the peas are tender.
- Add the mint: Stir in the chopped fresh mint leaves and cook for another 1-2 minutes.
- Blend the soup: Remove the soup from the heat and use a hand blender to blend the mixture until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
- Add cream (optional): If using cream, stir it into the soup and heat through gently. For a vegan option, use coconut milk or simply omit the cream.
- Season and add lemon juice: Stir in the lemon juice and season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh mint sprigs. Serve hot with crusty bread or as a light appetizer.
What Goes Well with Mary Berry Pea and Mint Soup?
- Crusty bread: A warm, crusty loaf of bread is perfect for dipping into this creamy soup.
- Grilled cheese sandwich: A cheesy sandwich pairs beautifully with the freshness of the soup.
- Green salad: A light salad with vinaigrette complements the flavors of the soup.
- Toasted seeds: Sprinkle toasted sunflower or pumpkin seeds on top for added crunch.
- Lemon wedges: Serve with a slice of lemon on the side for an extra burst of citrus.
- Crème fraîche: A dollop of crème fraîche or yogurt adds a creamy and tangy finish.
Expert Tips for Making the Best Mary Berry Pea and Mint Soup
- Use fresh mint: Fresh mint leaves give the soup a vibrant, aromatic flavor. Avoid using dried mint as it doesn’t provide the same freshness.
- Blend thoroughly: For a smooth, velvety texture, make sure to blend the soup thoroughly.
- Add the mint at the end: Adding the mint toward the end of cooking ensures its flavor stays fresh and vibrant.
- Adjust the consistency: If the soup is too thick, you can add more stock or water to reach your desired consistency.
- Serve chilled: This soup can also be served cold, making it a refreshing option for hot days.
Easy Variations of Mary Berry Pea and Mint Soup
- Make it vegan: Simply omit the butter and cream, or use a dairy-free alternative like coconut milk or vegan butter.
- Add spinach: For added nutrients, toss in a handful of fresh spinach when adding the mint.
- Spicy twist: Add a pinch of cayenne pepper or chili flakes for a slight heat.
- Lemon zest: For a more citrusy flavor, add a sprinkle of lemon zest to the soup.
- Garlic flavor: Add a clove of garlic to the sautéed shallots for extra depth of flavor.
- Add potatoes: For a heartier version, add a peeled and chopped potato when cooking the peas to create a thicker soup.
Best Practices to Store Mary Berry Pea and Mint Soup
- Refrigerate leftovers: Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze for longer storage: Let the soup cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Portion for convenience: Freeze the soup in individual portions so you can reheat only what you need.
Best Practices to Reheat Mary Berry Pea and Mint Soup
- Reheat on the stovetop: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, until warmed through.
- Microwave for quick reheating: Place the soup in a microwave-safe bowl, cover, and heat in 1-minute increments, stirring between each, until hot.
- Add liquid if necessary: If the soup thickens after refrigeration or freezing, add a splash of water or stock while reheating to adjust the consistency.
How Can I Make Mary Berry Pea and Mint Soup Healthier?
- Skip the cream: For a lighter version, omit the cream or use a low-fat alternative like Greek yogurt.
- Use low-sodium stock: Opt for low-sodium vegetable stock to reduce the salt content.
- Add more vegetables: Incorporate spinach, kale, or zucchini for extra nutrients and fiber.
- Reduce the butter: Use less butter or substitute with olive oil for a healthier fat option.
Nutrition Value (per serving):
- Calories: 180
- Fat: 8g
- Carbohydrates: 20g
- Protein: 5g
- Fiber: 6g
FAQs
Can I use fresh peas instead of frozen peas in pea and mint soup?
Yes, you can use fresh peas instead of frozen peas in pea and mint soup. Simply blanch the fresh peas in boiling water for a few minutes until tender, then proceed with the recipe. Fresh peas will give the soup an even sweeter flavor, but frozen peas are just as delicious and convenient.
How do I make pea and mint soup vegan?
To make pea and mint soup vegan, simply omit the butter and double cream. Replace the butter with olive oil and use coconut milk or a plant-based cream for a creamy texture. The soup will still retain its delicious flavor and smooth consistency.
Can I serve pea and mint soup cold?
Yes, pea and mint soup can be served cold. Once blended, allow the soup to cool and then chill it in the refrigerator for a few hours. This makes it a refreshing and light dish, perfect for warm summer days.
How long does pea and mint soup last in the fridge?
Pea and mint soup can be stored in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop or in the microwave before serving, and if it thickens, you can add a splash of water or stock to adjust the consistency.
Final Words
Mary Berry’s Pea and Mint Soup is a light, refreshing, and easy-to-make dish that’s perfect for any occasion. With its vibrant color and fresh flavors, it’s sure to impress both family and guests. Serve it warm with crusty bread or enjoy it chilled for a refreshing meal on a warm day.
Give this recipe a try, and you’ll love how quick and delicious it is!
More By British Baking Recipes
- Jamie Oliver Chicken Pasta Bake
- Mary Berry Butternut Squash and Red Pepper Soup
- Jamie Oliver Marrow Soup
Mary Berry Pea and Mint Soup Recipe
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6
- Category: Soup
- Method: Simmering and blending
- Cuisine: British
Description
Mary Berry Pea and Mint Soup is a fresh and creamy soup that blends tender peas with mint for a refreshing twist. The bright green color and smooth texture make this soup both visually appealing and delicious. It’s a perfect choice for spring and summer meals but works just as well as a light appetizer during colder months.
Ingredients
- Frozen peas (500g): Provides the base for the soup with a naturally sweet flavor.
- Vegetable stock (1 liter): Forms the liquid base of the soup and enhances the flavor.
- Shallot or onion (1, finely chopped): Adds a mild, sweet flavor to the soup.
- Butter (25g): For sautéing the shallot and adding richness to the soup (optional for vegan).
- Fresh mint leaves (a small handful, chopped): Adds a refreshing, aromatic flavor.
- Salt and pepper: To taste.
- Double cream (optional, 100ml): For extra creaminess (use coconut milk or a dairy-free alternative for a vegan version).
- Lemon juice (1 tbsp): Adds brightness and balances the sweetness of the peas.
- Fresh mint sprigs (for garnish): To add a fresh, vibrant finish.
Instructions
- Sauté the shallot: In a large saucepan, melt the butter over medium heat. Add the finely chopped shallot or onion and sauté for 3-5 minutes until softened but not browned.
- Add the peas and stock: Stir in the frozen peas and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes until the peas are tender.
- Add the mint: Stir in the chopped fresh mint leaves and cook for another 1-2 minutes.
- Blend the soup: Remove the soup from the heat and use a hand blender to blend the mixture until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
- Add cream (optional): If using cream, stir it into the soup and heat through gently. For a vegan option, use coconut milk or simply omit the cream.
- Season and add lemon juice: Stir in the lemon juice and season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh mint sprigs. Serve hot with crusty bread or as a light appetizer.
